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    Home » Recipes » Recipes

    Easy Homemade Pico de Gallo Recipe

    Modified: May 2, 2020 · Published: May 2, 2018 by Sharon Rigsby · Leave a Comment

    Jump to Recipe

    If you have five minutes and five ingredients, you too can whip up this authentic, homemade Pico de Gallo recipe. Not only is it colorful and flavorful, but this classic Mexican dip is a must-have for Cinco de Mayo!

    A mixture of chopped tomatoes, onions, and cilantro in a white bowl with cut limes in front.

    You can’t go wrong with this recipe, which is also known as Salsa Fresca or Salsa Crudo. It’s perfect whether you are planning a party or just looking for a healthy, gluten-free, and low-calorie dip or appetizer.

    How to pronounce Pico de Gallo:

    If you are wondering, it’s pronounced “PEE/koh theh GAH/yoh.” Pico means ‘beak’ and ‘gallo’ is Spanish for a ‘rooster.’ It’s translated as ‘Rooster’s beak.’ According to Wikipedia, it got its name because initially, it was eaten with the thumb and forefinger, and eating it resembled the actions of a pecking rooster.

    What’s the difference in Pico de Gallo and salsa:

    You might also be wondering what the difference is between it and salsa since the ingredients for both are nearly identical. Well, it turns out that the ingredients in salsa are finely diced, and it has more liquid, which makes it soupier. The ingredients for Pico de Gallo, on the other hand, have a more substantial chop, and it has very little juice.

    How to serve it:

    Whatever you call it, this is a very versatile condiment and makes a quick, easy, and delicious topping: Try it on: Easy Crunchy Taco Cups, Tequila Lime Chicken Enchiladas, Shrimp Tacos with Mango Slaw, and Shrimp and Bacon Quesadillas. 

    It’s also delicious over poultry or fish, and I always mix it into my guacamole. It even a great way to add some color and flavor to plain salads.  

    What’s in it:

    Just five ingredients: fresh tomatoes, onion, fresh cilantro, fresh lime juice, and fresh jalapenos.

    How to make it:

    Seed the tomatoes by cutting them in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them.

    Seeding a tomato by hand, by squeezing out the seeds.

    Place the chopped tomatoes, onion, cilantro (or parsley), lime juice, and jalapenos (or serrano chilies) in a large bowl.

    Chopped tomatoes, cilantro, onion, and jalapeños in a clear glass bowl.

    Mix all ingredients. Taste and, if needed, add a pinch of kosher salt and ground black pepper.

    A clear glass mixing bowl full chopped tomatoes, cilantro, and onions.

    It can be made up to 48 hours ahead. Cover it and store it in the refrigerator until ready to serve.

    A white bowl full of pico de gallo on a brightly colored dish towel with avocados and jalapeños in the background.

    Sharon’s tips:

    Use the freshest and ripest tomatoes you can find. Tasteless winter tomatoes are better than nothing, but fresh summer tomatoes will elevate this dish to the stratosphere. 

    When you chop your vegetables, try to keep them all the same size.

    Let it sit for at least 30 minutes before serving to allow the flavors to come together. You can also make it up to 48 hours ahead.

    If you aren’t a fan of cilantro, feel free to substitute parsley. 

    The amount of heat in this dish is determined by whether you remove the ribs and seeds from the jalapenos before chopping them. If you like it hot, leave the seeds and ribs in, but if you prefer a milder dish, remove all of the seeds and ribs.

    To seed a jalapeno pepper, slice it lengthwise. Use a small spoon to scrape out the seeds and any membrane. (a grapefruit spoon works great for this). After you chop up the jalapeno, be sure to wash your hands thoroughly and do not touch your eyes because the juice will burn.

    ★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

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    Easy homemade Pico de Gallo in a white bowl with cut limes in front

    Easy Homemade Pico de Gallo Recipe

    Sharon Rigsby
    If you have five minutes and five ingredients, you too can whip up this authentic, homemade Pico de Gallo recipe. Not only is it colorful and flavorful, but this classic Mexican dip is a must-have for Cinco de Mayo!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Condiment, Salad
    Cuisine American, Mexican/Southwestern
    Servings 3 cups
    Calories 50 kcal

    Ingredients
      

    • 1-½ lbs fresh tomatoes seeded and chopped (about 4-5 medium-large tomatoes)
    • 1 sweet onion peeled and chopped
    • ½ cup fresh cilantro chopped
    • 3 tablespoon fresh lime juice
    • 2 jalapeno peppers seeded and chopped; you can substitute serrano chilies
    • Pinch of kosher salt and ground black pepper to taste

    Instructions
     

    • To seed the tomatoes cut them in half horizontally and gently squeeze out the seeds and gelatinous matter surrounding them.
    • Place the chopped tomatoes, onion, cilantro, lime juice, and jalapenos in a large bowl and mix well.
    • Taste and add a pinch of kosher salt and ground black pepper if needed.

    Notes

    Nutrition information is for 1 cup of Pico de Gallo
    Use the freshest and ripest tomatoes you can find. Tasteless winter tomatoes are better than nothing, but fresh summer tomatoes will elevate this dish to the stratosphere. 
    When you chop your vegetables, try to keep them all the same size.
    Let it sit for at least 30 minutes before serving to allow the flavors to come together. You can also make it up to 48 hours ahead.
    If you aren't a fan of cilantro, feel free to substitute parsley. 
    The amount of heat in this dish is determined by whether you remove the ribs and seeds from the jalapenos before chopping them. If you like it hot, leave the seeds and ribs in, but if you prefer a milder dish, remove all of the seeds and ribs.
    To seed a jalapeno pepper, slice it lengthwise. Use a small spoon to scrape out the seeds and any membrane. (a grapefruit spoon works great for this). After you chop up the jalapeno, be sure to wash your hands thoroughly and do not touch your eyes because the juice will burn.

    Nutrition

    Calories: 50kcalCarbohydrates: 10gProtein: 2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 277mgPotassium: 89mgFiber: 2gSugar: 5gVitamin A: 850IUVitamin C: 35.5mgCalcium: 30mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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